If you want a recipe that’s going to turn heads at your next cookout, this one’s it. These Traeger Bacon-Wrapped Scallops are smoky, savory, and just fancy enough to make you look like a pro.

Traeger Bacon-Wrapped Scallops

I love scallops so much. Usually we make them seared on a blazing hot skillet, but wrapping them in bacon adds that irresistible smoky-salty kick that works so well with their natural sweetness.

We usually serve them as an appetizer, party snack, or alongside steak for an easy surf-and-turf, but this dish could easily be made into a meal with some fun sides. However you plate them, grilled scallops will disappear fast!

Why You’ll Love This Dish

Smoky and Sweet Combo – Bacon’s saltiness balances the scallops’ natural sweetness.
Traeger Flavor – Pellet smoke infuses both bacon and scallops with a rich wood-fired taste.
Easy Prep – Just wrap, secure, and grill—no fancy tricks needed.
Crowd Approved – These vanish fast at parties and backyard dinners.
Perfect Texture – Tender scallops and crispy bacon in every bite.

Serve with some Mushroom Risotto!

Bacon-Wrapped Scallops Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Large Sea Scallops – Meaty and sweet, these are the star of the show. Pat dry for best browning.
Bacon – Choose regular-cut for easier wrapping and faster cooking. Thick-cut takes longer to crisp.
Sea Salt – Enhances flavor without overpowering the scallops’ natural sweetness.

This Creamy Sun-Dried Tomato Pasta would be perfect!

How To Make Bacon-Wrapped Scallops

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat your Traeger to 350–375°F.
Pat scallops dry with paper towels.
Cut bacon slices in half and wrap each scallop, securing with a toothpick.
Place scallops bacon-side-down on the grill. Cook 5–7 minutes per side, rotating to crisp all around.
Serve immediately while hot and juicy.

How about some Smoked Boursin Mashed Potatoes?

Grilled Bacon-Wrapped Scallops FAQ

Is thick-cut bacon or thin-cut bacon best for this recipe?

I prefer the more thinly sliced bacon for this recipe. It is easier to crisp without ruining the scallop by overcooking. However, you can thick-cut bacon. If you do, I recommend par-cooking the bacon until it is just lightly cooked. Think, fat starting to render but not crisp at all yet. The easiest way to par-cook bacon is on a parchment-lined sheet either in your Traeger or in your oven.

With the thick-cut bacon, make sure there is a bit of overlap for the skewer. The bacon should be “par” cooked. This means to cook it to where the fat is slightly translucent, the meat just getting a bit of browning but still the deep reddish brick color. Again, you will be looking to actually crisp it up when it is around your scallops, hugging them like a bacon blanket.

Can turkey bacon be used instead of pork bacon?

For some people, bacon may not be an option due to dietary issues or perhaps religious ones, or maybe someone just isn’t a fan of bacon. (I know that may be hard to believe but let’s respect everyone’s right to not be crazy about bacon). In this case, there are ways to work around it.

Turkey bacon comes in just the right thickness as thinly cut bacon and a turkey bacon-wrapped scallop still holds up. Put it this way, if you put out the turkey bacon-wrapped version then don’t expect there to be any leftovers.

Can I make these ahead of time?

You can prep the scallops by wrapping them in bacon a few hours early and keeping them chilled. Grill just before serving for best texture.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat to re-crisp the bacon.

Can frozen scallops be used?

Yes, just thaw them completely and pat dry before cooking to avoid steaming.

What other seasonings work well?

A light sprinkle of black pepper, paprika, or garlic powder adds another layer of flavor without masking the scallops.

You’ll love these Traeger Roasted Garlic Mashed Potatoes!

Sauces For Bacon-Wrapped Scallops With…

Sweet Chili Sauce | You can find this now at every supermarket, not just Asian specialty markets. It is sweet, it is spicy but not too spicy, and it goes great with bacon and scallops. I also love to put this on grilled chicken legs and serving it over rice.
Chimichurri Sauce | This tangy blend of herbs and red wine vinegar works just as well on bacon wrapped scallops as it does on steak
Red Pepper Aioli | Ok, this is a bit more complicated if you are making it yourself, but it is SO worth it. For added zing, cook your red peppers on the pellet grill!

Serve with one of our Steak Recipes!

More Scallop Recipes

Yield: 8 servings

Bacon Wrapped Scallops

Simple bacon wrapped scallops are grilled on the Traeger pellet grill until they are crisp, tender, and delicious.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 pound large sea scallops
1/2 pound bacon
sea salt

Instructions

Preheat your pellet grill to 350-375° according to factory instructions.
Dry your scallops on paper towels until they no longer have excess moisture.
Wrap in a cut piece of bacon and secure with a toothpick.
Lay the scallops bacon-side-down on the grill. Shut the lid and cook for 5-7 minutes, and then rotate. You want to work your way around the bacon so all the sides are evenly cooked. Keep the scallop on the bacon side during the whole cook. You won't get grill marks on your scallops, but you will get crispy bacon and tender scallops, so WIN WIN.

Traeger Bacon-Wrapped Scallops